Purple NC BBQ Style Coleslaw

When I went to the grocery to get my ingredients to make a BBQ slaw, they only had purple cabbages I decided to give it a try. It was good but I think I’d recommend using 1/2 a head of green cabbage and 1/2 a head of purple if you can find it. This recipe follows the traditional North Carolina coleslaw recipe that uses cider vinegar, and ketchup as a flavorful base. It goes great with pork, chicken or a burger. This is number twenty-five in my countdown of cookout friendly recipes for the Fourth of July.

What to buy (serves 8-10):

1 head purple cabbage, chopped (check out this website for an easy way to shred cabbage)

1 cup cider vinegar

2/3 cup ketchup

3 tablespoons sugar

1 teaspoon salt

1 teaspoon cayenne pepper

1 teaspoon black pepper

1 teaspoon chili powder

3 tablespoons sesame seeds

What to do:

mix sugar with cider vinegar until dissolved

add other ingredients except the cabbage and mix well

toss with cabbage until well mixed and serve immediately or allow to rest in the refrigerator for a few hours or overnight to let the flavors develop